Chicken Curry
Chicken is a good source of selenium, an essential mineral involved in the healthy function of your kids metabolism and immune system.
Ingredients
- 500 grams Chicken, medium sized pieces
- 1 medium Onion, roughly chopped
- 1 inch Ginger, grated
- 6 cloves Garlic, finely chopped
- 1 tsp Mustard seeds
- 8 to 10 Curry leaves
- As required Coconut Oil
- To Taste Salt
- ½ cup Coconut milk or grated fresh coconut
- 1 cup Curd
- To Be Dry Roasted And Ground:
- 1 tsp Coriander (Dhania) Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 1 tsp Fennel seeds (Saunf)
- 1 or 2 Dry Red Chillies
- 1 tbsp Whole Black Peppercorns
Instructions
- Get prep with all the ingredients and marinate chicken with curd and salt for 2 hours.
- To make the fresh masala:
- In a shallow frying pan, dry roast the peppercorns, coriander seeds, cinnamon stick, fennel and dried red chilies.
- Roast for about 5 minutes on medium-low flame. Then turn off the flame, allow it to cool and grind to a coarse powder using a mixer-grinder.
- Heat oil in kadai, add mustard seeds. When it splutters, add onion and curry leaves. Sauté.
- When onions are lightly brown, add ginger, garlic, and sauté for a minute.
- Add chicken, half of the ground masala, and salt. If using grated or desiccated coconut, add in.
- Mix them, cover with a lid, simmer and cook till the chicken is almost done, for about 15-20 minutes at least. Keep sautéing occasionally to avoid charring.
- If using coconut milk, add it now, and simmer for five more minutes till well combined and cooked.
- Lastly, add the reserved half of the ground masala and give it a nice stir.
- Keep it covered for 5-10 minutes before serving, to help the flavours combine well.
Notes
Note: You may use boneless chicken.
Serving Tip: Serve the chicken curry with roti, boiled rice or jeera rice.
